Make this Simple and Scrumptious Roasted Cauliflower and Orzo Salad

Summer is a great time for a pasta salad. Sometimes, you just want a great tasting salad but with a little more oomph than just veggies. When you want something more filling this Roasted Cauliflower and Orzo Salad recipe is a great summer dinner idea because the orzo is comforting and filling while the cauliflower and other veggies is full of healthy goodness.

I love the flavor of cauliflower, especially when it’s roasted. There’s just something about the savory warmth of it that is so satisfying. Pair it with arugula  and sun dried tomatoes and the flavor profile just zings in your mouth.

My husband loves olive so the addition of Kalamata olives is a hubby pleasing addition. Personally, I set those in his bowl but not mine. But, if you enjoy olives you’ll be thrilled to have them in this salad. And, if you’re like me and you don’t you can leave them out, or substitute in some button or baby bella mushrooms.

This is a great side dish, and you can serve it with sautéed Kielbasa, or pork chops or chicken breasts. Or serve it on it’s own as a main dish with a side of crusty garlic bread.  It’s full of vegetables and wonderful flavors.  You’ll love this because it comes together quickly, and you have a great dish that’s delicious and eye pleasing.  Put this one in your family dinner favorites!

Here’s what you need to make Roasted Cauliflower and Orzo Salad

• a package of orzo pasta
• chicken broth
• a package of fresh organic cauliflower florets
• a small jar of Kalamatta Olives
• a jar of sun dried Tomatoes in Olive oil
• Red onion
• Sunflower seeds
• baby Arugula
• fresh Italian flat leaf parsley

For the Dressing You’ll Need:

• Olive oil
• garlic salt
• seasoned pepper
• fresh lemon juice (about 3 lemons)
• red wine vinegar
• ground oregano
• Italian seasoning
• brown sugar
• Balsamic vinegar

You’ll need a blender or food processor to mix the dressing together which will help to emulsify the ingredients.

How to Make this Orzo Pasta Salad Recipe

First, pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and spread cauliflower florets over the sheet. Drizzle a little olive oil over the top and toss together with the veggie. Place in the oven and roast for about 20 minutes.

While the cauliflower is roasting, cook the orzo according to package directions for time and amounts.  Cook the orzo in chicken broth, and a clove of garlic, rather than in water to infuse flavor into the pasta.

When the orzo is done cooking, remove the orzo from the broth, with a strainer.

Add the cauliflower to the orzo, and add the sliced olives, and tomatoes from the sundried tomatoes jar. But, don’t pour in the olive oil because that goes in the dressing. Add in the red onion, sunflower seeds, arugula, and parsley, and toss all ingredients to blend.

Next, make the dressing.  In a blender or a food processor add the olive oil from the sundried tomatoes, (plus enough or more olive oil, if needed, to make 1/2 a cup total). Add the garlic salt, seasoned pepper, lemon juice, red wine vinegar, oregano, Italian seasoning, brown sugar, and balsamic vinegar, and blend together for one to two minutes.  Pour the dressing over the orzo and vegetables, and toss altogether to coat ingredients in dressing. 

Refrigerate for 4 hours before serving, or overnight for best flavor.

Doesn’t this just make your mouth water looking at it? You’ll enjoy the fresh flavors with that extra bit of filling from the pasta.

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What about you? What veggies do you like to add to your favorite pasta salads?

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